Creamy Chipotle Chicken Pasta

Cook the penne pasta in a large pot of water until al dente according to the package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season chicken pieces with salt and black pepper to taste and add them to the hot skillet, cooking until they reach a minimum internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add the diced onion. Sauté until the onion is translucent. Add the minced garlic and cook for an additional minute.

Stir in the chopped chipotle peppers and adobo sauce and cook for 1-2 minutes.

Add the chicken broth, heavy cream, paprika, salt, and dried oregano. Stir and bring the sauce to a low boil. Reduce the heat and simmer the sauce for 5-7 minutes, stirring occasionally and allowing it to thicken slightly.

Add the cooked chicken back and cooked pasta to the spicy chipotle cream sauce and gently toss everything together until evenly coated.

Serve with fresh cilantro and grated Parmesan cheese (optional).